Description
These Peppermint Frosted Brownies are the ultimate holiday indulgence! Featuring a rich, chewy, and fudgy chocolate base topped with a bright, creamy white chocolate peppermint frosting. They’re surprisingly simple to make and beautifully finished with crushed candy canes, making them a festive showstopper perfect for any holiday party or gathering.
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup semisweet chocolate OR bittersweet chocolate, chopped (optional)
For the White Chocolate Peppermint Frosting
- 4 ounces white chocolate, chopped
- 1/2 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons whole milk OR heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- pinch salt
- 1/4 cup candy canes, finely crushed and divided
Instructions
Prep the Brownie Base
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with foil, ensuring the edges overhang to create a sling, and lightly coat it with baking spray. In the bowl of a stand mixer, beat the melted butter, both sugars (granulated and brown), and vanilla extract for 30 seconds on medium speed. With the mixer on low, add the eggs one at a time, mixing until just combined.
Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. With the stand mixer speed on low, gradually add the dry ingredients to the wet ingredients, mixing only until no flour pockets remain. Remove the bowl and use a spatula to fold in the chopped chocolate, if desired. Pour the batter into the prepared pan and spread it into an even layer.
Bake and Cool Brownies
Bake for 18-22 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist, fudgy crumbs (not wet batter). Remove the pan from the oven and allow the brownies to cool completely at room temperature (about 30 minutes) or chill them in the refrigerator to speed up the process.
Prepare the Frosting
While the brownies cool, melt the white chocolate in a double boiler or carefully in the microwave. Once fully melted, allow the white chocolate to cool to room temperature for 15 minutes. In the bowl of a stand mixer, beat the room temperature butter on high until it is creamy (about 2 minutes).
Finish the Frosting and Frost
With the mixing speed on low, gradually add the powdered sugar, milk or cream, vanilla extract, peppermint extract, and salt. Mix until just combined. Add the cooled melted white chocolate and 2 tablespoons of the crushed candy canes, then beat on high for 1 minute until the frosting is light and fluffy. Once the brownies are completely cool, spread the frosting evenly over the surface using an offset spatula. Sprinkle the brownies with the remaining crushed candy cane bits. Store the finished brownies in the refrigerator until ready to slice and serve.
Notes
Cool the White Chocolate: The melted white chocolate for the frosting must be cooled for the full 15 minutes. If it is too warm, it will melt the butter in the frosting and result in a greasy, runny consistency.
Storage and Make Ahead: Store the finished, frosted brownies in an airtight container in the refrigerator for 3 to 4 days. You can bake the unfrosted brownie base up to two days in advance; wrap and store it at room temperature, then frost on the day of serving.
Freezing: You can freeze the unfrosted brownie base. Cool completely, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 421
- Sugar: 48g
- Sodium: 225mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.4g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 46mg
Keywords: peppermint brownies, holiday dessert, Christmas baking, fudgy brownies, white chocolate frosting, candy cane brownies, easy holiday recipe, festive chocolate dessert